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This recipe is handed down from my mum, whom I think makes the best cabbage rice in the world. Of course, I am totally biased, but I seriously think that’s quite true :) Though this dish is popularly known locally as cabbage rice, it has other ingredients such as pork belly and mushrooms.

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The secret to making superb cabbage rice is to use the water for soaking the dried mushrooms, dried scallops and dried shrimps. If you can imagine the smell from these dried goods, that is sheer umami bliss. You also have to stir fry the ingredients in the wok briefly before transferring them to cook in the rice cooker for better flavour.

When I look back at my past cabbage rice, I realised that I have shredded the cabbage too finely. The cabbage shrinks considerably after cooking. So nowadays, I slice the cabbage rather coarsely (as above), which is not just a time-saver, but results in the cabbage being just the right bite-sized when cooked in the rice cooker.

Used to cook it like you do (with mushrooms added but no dried scallops) but nowadays i like to substitute the pork with roasted park (烧肉）. The smell from the rice cooker as the rice cooks really makes me drool!